Journal
CARBOHYDRATE POLYMERS
Volume 86, Issue 1, Pages 343-351Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2011.04.059
Keywords
Gum Arabic; Flaxseed; Soybean; Oil-in-water emulsion; Emulsion stability
Categories
Funding
- National Natural Science Foundation of China [30800662, 31000813]
- Program for New Century Excellent Talents in University of China [NCET-08-0537]
- Science and Technology Support Project of China [2009BADA0B03]
- High Technology Research and Development Program of China [2009AA043601]
- Chinese Universities Scientific Fund [2010JS080]
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The effects of gum Arabic (GA) addition (0-4%, w/w) on stability of oil-in-water emulsion stabilized by flaxseed protein concentrate (FPC) and soybean protein concentrate (SPC) were studied. The result shows that emulsions stabilized by both proteins in the presence of the 2% gum Arabic (w/w) have better stability than its absence, by increasing the emulsion viscosity of the FPC stabilized emulsion and causing competitive adsorption between the GA and SPC layer to give a steric repulsion for the SPC stabilized emulsion, respectively. Then, the influences of ionic strength (0-200 mM NaCl) and temperature (25-95 degrees C for 20 min) on these emulsions in presence of GA were determined. The GA adsorbed at SPC-stabilized oil-water interface provided stability against NaCl concentration. In presence of GA. the SPC-stabilized emulsions also showed better stability at higher temperatures compared to the FPC-stabilized emulsions due to the denaturation of SPC and competitive adsorption between GA and SPC at higher temperatures. (C) 2011 Elsevier Ltd. All rights reserved.
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